Fragola-Fragole 100
Elenka product code 442
A strawberry paste characterised by the presence of chopped fruit, dosed at 100 grams per litre of water. The fruit pieces are the point: they are what separates a strawberry gelato that reads as fresh from one that reads as flavoured.
Specification sheets are supplied to trade customers on request.
About Fragola-Fragole 100
Strawberry is the fruit flavour customers judge hardest, because it is the one they have the most reference points for. It is also the flavour most often served as a pink sweetened cream.
What it is
A strawberry paste distinguished by chopped fruit suspended through it, dosed at 100 grams per litre of water. Elenka's fruit paste range describes the presence of chopped fruit as the characteristic that makes these pastes read as fresh and intense, and on strawberry it is the whole argument.
Why the pieces matter more than the flavour
A palate can be fooled by a good strawberry flavouring. An eye cannot be fooled about texture.
The chopped fruit does two things at once. It puts visible evidence of fruit into the tub, which changes what the product is understood to be before it is tasted. And it puts small pockets of different texture into each mouthful, which is what eating actual fruit is like and what a homogeneous purée-based gelato never achieves.
That is the difference between a strawberry gelato a customer describes as nice and one they describe as tasting like real strawberries — and the second one gets mentioned to other people.
Dosage and the denominator
One hundred grams per litre of water. Fruit pastes are quoted against water; cream pastes against the finished mix. Reading this figure against a mix would underdose it by a wide margin, and the result is the pale, mild strawberry that most cabinets are already serving.
At 100 grams the paste brings real sugar into the recipe. Combined with a low-dose fruit base that leaves the balance to you, that is a number to put on the sheet rather than to absorb.
Combining it with Australian fruit
The paste and fresh fruit are not competitors. The paste gives consistent intensity and colour all year; fresh strawberries in season give aroma the paste cannot. Using both is usually better than either.
What that requires is measurement rather than addition. Fresh fruit brings its own sugar and water, and adding it to an already balanced recipe pushes the mix soft. Measure the fruit's Brix, treat it as part of the sugar budget, and recalculate — the method is in Sorbet Balancing for Australian Fruit.
What we do not publish
Ingredients, allergens, shelf life and storage conditions are absent from this page because no Elenka specification sheet is held for the Australian range. Absent means the data is not held, never that the answer is no. Colouring is a particular question on strawberry products, and it is one to settle from the sheet rather than by inference — request it.
Technical specifications
| Recommended dosage | 100 g per litre of water |
|---|---|
| Format | 3 kg pail, 4 per carton |
| Applications | fruit gelato, sorbet, pastry cream |
| Elenka product code | 442 |
Full specification on request
The ingredient list, allergen declaration, shelf life and storage conditions for Fragola-Fragole 100 are provided on the Elenka specification sheet. We supply it on request — please do not rely on the product name when answering a customer allergen enquiry.
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Frequently asked questions
What difference do the chopped fruit pieces make?
They give the gelato visible and textural evidence of fruit, which changes how it is perceived more than the flavour itself does. A smooth strawberry gelato reads as flavoured; one with fruit through it reads as made from fruit.
Is there a version with natural colourings?
Elenka makes one under a separate code. It is not currently on the Australian list — ask us and we will put the question to the manufacturer, since colouring declarations are increasingly a menu question here.
Can I combine it with fresh strawberries?
Yes, and the combination usually beats either alone: the paste supplies consistent intensity, the fresh fruit supplies aroma. Measure the fresh fruit's sugar and adjust, rather than adding it on top of a balanced recipe.